Recipes — baking with olive oil RSS

Seeded Crackers - Gluten Free

Simplistically Seedy Crackers When we make Raspberry Pear Balsamic, we end up with lots of raspberry seeds. Why waste them - they're full of antioxidants and fiber.  Finding a recipe that calls for raspberry seeds is daunting, so we created our own.  Don't have any - don't worry - other seeds work just as well.   But we gotta ask - why has the chia reached millennial popularity and the raspberry seed hasn't?  What do the big jam producers do with the seeds from their raspberry jam? What do you do when you make raspberry jam or syrup - do you strain the seeds? This is for the folks out there who may happen to have raspberry seeds, and for those of you who...

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Strawberry Cookie Bars

Have fresh or frozen strawberries and need a sweet treat? This is wonderful for afternoon tea or as a pick me up breakfast bar. Ingredients 1 lb fresh or frozen strawberries - stems removed, defrosted 1 cup Ascolano Extra Virgin Olive Oil  1 1/2  cups Demerara sugar 2 eggs 1 Tablespoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups flour 1 cup chopped nuts (almonds recommended) 1 (12 ounce) package white chocolate chips Preheat oven to 375 degrees. Using a food processor with the blade attachment - puree the strawberries and then add the olive oil, sugar, eggs, vanilla, baking soda and salt. In a mixing bowl add the flour and then fold in with a wooden spoon the...

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Kale, Quinoa, Pineapple and Black Bean Salad

It's a mouthful alright - and we didn't even list all of the ingredients!   Here’s a perfect quick side dish everyone will love, and it's a healthy alternative to heavy beans or pasta salads.  Our Golden Masala Balsamic and Smoked Olive Oil make it unique. No need for lots of spices, because our balsamic combines various chili, ginger, oregano, cinnamon, cumin and other spices.  It is warm but not spicy hot.  Ingredients 1 bunch chopped black or red kale, about 4 cups   1 cup quinoa (cooked per the package instructions) 1 cup chopped fresh pineapple (or mango) 1 (15 oz.) can organic black beans 1 1/2 cups chopped grape tomatoes 1/2  cup Golden Masala Balsamic  1/3 cup lime juice 2 tbsp Smoked Olive Oil ...

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Grilled Cabbage With Parmigiano, Almonds and Anchovies

Makes 3-4 servings Roasting or grilling cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Stuffed with anchovies, nuts and cheese, this can be a light main course or a hearty side dish.  Much easier than stuffed cabbage - lighter too! INGREDIENTS 1 medium head green cabbage (about 2 1/2 pounds) ½ cup Tuscan extra-virgin olive oil, plus more as needed Salt, as needed ¾ cup finely grated Parmigiano-Reggiano , plus more for serving 3 anchovy fillets, minced 2 -3 garlic cloves,  minced 1 teaspoon dried thyme leaves ½ teaspoon freshly ground black pepper, plus more as needed ⅔ cup chopped almonds or other nuts ½ cup chopped fresh dill, Italian parsley or cilantro PREPARATION Indoors - Heat...

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LA FARINATA (CHICKPEA PANCAKE) Makes 2 medium pancakes (8 to 12 servings) A recipe from Liguria in Italy, this makes a great afternoon snack or party starter. Chickpea flour is available at many large supermarkets such as Whole Foods. Look for the Bob’s Red Mill brand. The batter needs to rest for at least 30 minutes and can be refrigerated for up to 2 days. Drizzle with fragrant olive oil, shavings of Parmigiano Reggiano, top with a little peperonata or marinated mushrooms, or whatever you like. Ingredients: 1 cup chickpea flour 1/2 cup cold water, or as needed Beyond the Olive Arbosana extra virgin olive oil Coarse sea salt 2 Tbsp fresh rosemary leaves, roughly chopped Freshly ground black pepper...

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